Craving a vibrant and flavorful side dish that's both refreshing and surprisingly spicy? Look no further than these Spicy Ginger Pickled Cucumbers! This quick and easy recipe delivers a delightful punch of ginger heat, perfectly balanced by the crispness of the cucumbers and a tangy, slightly sweet brine. Forget bland, boring pickles; these are a culinary adventure in a jar, ideal for adding a zing to any meal, from grilled meats and sushi to simple rice bowls. They're also the perfect accompaniment to summer barbecues or potlucks.
The vibrant color and spicy aroma alone make these pickles irresistible. This recipe utilizes readily available ingredients and a simple pickling process, resulting in a delicious condiment that's ready to enjoy in just a few hours. Ready to transform ordinary cucumbers into an extraordinary side dish? Let's dive into the step-by-step process and create these Spicy Ginger Pickled Cucumbers together!
Tools Needed
- Peeler
- Knife
- Ziploc bag
- Ob holder (optional)
- Paper bag
- Freezer
Ingredients
- Cucumbers
- Ginger
- Garlic
- Sesame oil: 1 tablespoon
- White dashi (fish stock): 1 tablespoon
- Sugar: a little
Step-by-Step Instructions
Step 1. Prepare the Cucumbers and Ginger
- Peel the cucumbers using a peeler, leaving some skin on for texture. Aim for a sashimi-like appearance.
- Cut the peeled cucumbers into thin, egg-shaped slices.
- Thinly slice the ginger. For best results, layer the slices and then cut into thin strips.
Step 2. Marinate the Cucumbers
- In a ziploc bag, combine the cucumber slices, ginger, sesame oil, white dashi, and a pinch of sugar.
- Seal the bag, ensuring no air remains. Massage the bag to distribute the seasonings.
Step 3. Refrigerate for Flavor
- Refrigerate for at least 2 hours, or up to half a day, for optimal flavor absorption.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Choose cucumbers with bright pink skin and tightly closed tips. The cut surface should be white and watery.
- To store leftover ginger, soak the whole piece in water, changing the water weekly. This can last for about a month.
- For longer storage of ginger, wrap sliced ginger in a paper bag and freeze. You can use it while frozen.
Nutrition
- Calories: 20-50
- Fat: 0.5-1.5g
- Carbs: 5-10g
- Protein: 0.5-1g
FAQs
1. How long do quick pickled cucumbers last?
Quick pickled cucumbers typically last for 1-2 weeks in the refrigerator. Make sure they're stored in an airtight container.
2. Can I use different types of cucumbers?
Yes! English cucumbers, Persian cucumbers, or even smaller pickling cucumbers all work well. Avoid large, watery cucumbers.
3. What if I don't have rice vinegar?
White vinegar can be substituted, but the flavor will be slightly different. A combination of white vinegar and a touch of sugar can help mimic the sweetness of rice vinegar.
These quick pickled cucumbers are a versatile and delicious addition to any meal, offering a refreshing crunch and a burst of flavor. From simple rice bowls to grilled fish, their bright acidity and subtle sweetness elevate every bite. Enjoy the satisfying simplicity and vibrant taste of this easy Japanese side dish!